Pineapple Breakfast Casserole

27 Aug

My first year of teaching, I worked at a Catholic high school that had pretty much the best tradition ever! Every first Friday of the month, the PTO would put together an incredible breakfast spread for the teachers to enjoy before starting the day. I still think about these breakfasts – 3 years later – & wonder if anyone would notice if I snuck back for a first Friday every now & then? 😉

That same year of teaching, during “Teacher Appreciation Week,” the faculty was given a mini recipe book filled with some “first Friday favorites.”

I’ve been hanging onto these recipes for a while now, & finally tried one out this week!

Pineapple Breakfast Casserole

Ingredients:

  • 3/4 c. sugar
  • 1/4 c. (1/2 stick) of softened butter
  • 1/4 c. milk
  • 2 eggs
  • 2 c. cubed bread
  • 1 16 oz. can crushed pineapple with juices (I’m pretty sure I used a 20 oz. can!)
  • 1/8 tsp. vanilla

Directions:

  • Preheat oven to 350*.
  • Bring all ingredients to room temperature before making.
  • Combine sugar, butter, milk & eggs. Beat with a mixer.

I was especially excited because this recipe gave me the opportunity to break out my new (pink!) KitchenAid stand mixer!

  • Add the cubed bread, pineapple with juice, & vanilla. By hand, with a spatula, blend carefully.

  • Bake in a 1 quart, greased casserole dish. (Unfortunately, the recipe didn’t indicated how long to bake for! I had mine in the oven for about 30 minutes, but I think a little longer might have been better!)
  • Serve warm! 🙂

I enjoyed my serving (what’s pictured, x2) with a side of iced coffee.

Please tell me the “Bride” tumbler is still appropriate even though I’m no longer a bride!

My favorite part about this dish? There are plenty of leftovers! 🙂

Do you prefer sweet or savory breakfasts? I love sweets (& this recipe is definitely sweet!) but every now & then I’ll be craving something a little more savory in the morning. It all depends!

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12 Responses to “Pineapple Breakfast Casserole”

  1. Colleen Tutella August 27, 2011 at 5:30 pm #

    Sounds like pineapple bread pudding. I am a bread pudding fanatic so I bet I’d like this a lot. PS – the Desmond in Malvern in famous for their bread pudding!

    • forthesakeofcake August 27, 2011 at 5:37 pm #

      The Desmond was where we stayed after the wedding! We actually had a breakfast for everyone the day after the wedding too, but there was no bread pudding — bummer!

  2. Donna Komorosky August 27, 2011 at 6:47 pm #

    I say as long as you are a newlywed you can also still be a Bride! Love the mixer, someone very special in your life must have purchased that for you.

    • forthesakeofcake August 28, 2011 at 4:04 pm #

      Yay! So I can get 11 more months of use out of my tumbler.

      And yes, someone who knew how badly I wanted that mixer bought it for me — thanks, Mom! 😉

  3. Rachel Zeigler August 27, 2011 at 11:12 pm #

    I love that pineapple dish :-). Dan’s grandmother makes that alot for us when we visit. It’s a great side dish with ham :-). My mouth is watering just looking at your pictures. You said you had leftovers right, lol.

    • forthesakeofcake August 28, 2011 at 4:04 pm #

      Yes, there’s some leftovers, but they won’t be here long! 😉

  4. stephsnacks August 28, 2011 at 11:04 am #

    Whoaa this looks fantastic! It can totally be used for breakfast or dessert! I definitely prefer sweet breakfasts but tend to enjoy a nice mix of both.

    • forthesakeofcake August 28, 2011 at 4:05 pm #

      I was definitely thinking that this would be a great dessert too!

  5. Julie H. of Spinach and Sprinkles August 28, 2011 at 1:06 pm #

    VERY interesting!!!! ….I have never thought to make this sort of a dish into a sweet dish!!!! …I like both kinds of breakfasts! Even better if someone else is making them! 😉

    • forthesakeofcake August 28, 2011 at 4:05 pm #

      Agreed! The best breakfast is one I don’t have to make!

  6. Susan Roman August 30, 2011 at 8:36 am #

    For the life of your marriage you will be a BRIDE!!

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